Gluten Free Diet

Gluten is the protein part of wheat and other related grains. It is contained in many commercial food products. Gluten is used as a binder in many products including medicines and even envelope adhesives. Staying compliant with the diet is a hard, but manageable task. Please read both sides of this form. Support group information is provided. Consultation with a dietician is recommended.

These grains can be consumed: Amaranth, arrowroot, buckwheat, corn, millet, quinoa, sorghum, and tapioca. Oats and oatmeal are safe if prepared without cross contamination with wheat products during manufacturing.

These flours can be consumed: Cornmeal, garfava, nut, potatoes, quinoa, rice and soybean.

Gluten-free pasta alternatives: A variety of “pastas” are available a Wild Oats and Whole Foods – these are usually made from corn or quinoa. Oriental rice and bean thread noodles are available there and at Oriental markets.

What you cannot eat:

The following food, beverages and food products must be omitted in order to stay compliant with a gluten-free diet. Patients with celiac disease must be 100% gluten-free. Labels on any packaged foods need to be carefully examined.

Examples of gluten-containing commercial products: creamed vegetables, some canned vegetables and beans, thickened or prepared fruits, some salad dressings, some bouillon, some broth, certain candies, some corn syrup, yeast, certain medicines using gluten-fillers, and many ketchups and some mustards.

This web site is provided only for general education. It should not be used as a substitute for medical advice. The user of www.gidoctor.net should not use thiseducational information to diagnose or treat a medical symptoms or disease without consulting with a physician. Read our full disclaimer.